Fancy Pants Foodie

Foodie news, reviews and how-tos from Arkansas and beyond.

At the Market: Argenta Farmer’s Market vs. Downtown River Market

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CAFMSaturday, hubs and I wanted to get out and about a bit. The eldest child was staying with my folks, RM logoso we just had the 2YO munchkin. Popped him in the truck and off we went.

I wanted to get some veggies at the Argenta Certified Arkansas Farmer’s Market, so we went there first. I had forgotten that Saturday was the Big Dam Bridge 100 bike race, with the finish line right next to the market. With a very loud and annoying DJ type, I should add. The market tents had been scooted down one block for the festivities, but all seemed well, with a good crowd and the beginnings of beautiful fall displays.

David Owens of Three Buddies, showing a five-pound sweet potato.

David Owens of Three Buddies, showing a five-pound sweet potato.

At the Argenta market, I purchased some shiitake mushrooms from a rowdy character I’d never met before, David Owens from Three Buddies Berries and Mushrooms of Higginson. He said that next year they hope to produce copious quantities of blackberries, huckleberries and gooseberries. Can’t wait. Also got some super neato radishes from Robert Lashley

Robert Lashley of Willow Springs Market Garden. (NLR)

Robert Lashley of Willow Springs Market Garden. (NLR)

of Willow Springs Market Garden in Little Rock, although I never really liked radishes before. I’ve found that market shopping encourages you to try new (and old) things. These were called “Watermelon” (or “red meat”) radishes, and he threw in a couple spicy black “Nero Tondo” radishes, apparently fairly rare. Anyone got any cool recipe ideas for all those?

I also bought some more fairy tale eggplants from Hardin Farms, since you, my loyal readers, seem to be so crazy about them. The fairy tale eggies land in my “top searched terms” data every day. Weird. Not sure yet what I’m going to do with them, but I’ll be sure to let you know.

And we had to get some obligatory pasta from Argenta Market. This time we got handmade garlic fettuccine and fresh pesto. It was really good! Just a tip, though, if you get this pasta…let it come to room temp before boiling for 2-3 minutes, or you’ll have a glob. Did that last time. Erg.

We weren’t quite ready to go home yet, so we decided to trek over to the “other” market at the River Market. Not being a morning person, I had never actually caught this one when it was still going, and after meeting the Argenta folks I was a little partial to them. And there was the whole “is it really from Arkansas” thing. I decided to go ahead and investigate.

I was surprised at the plentiful tables of produce, often much more than the Argenta growers had. But this made me wonder…is it really local? Of those with overflowing tables, I wasn’t sure. But there were also some proud farmers who wanted us to be sure, with bright signs declaring their local origination. “All our produce is from Arkansas,” or some such. One sneered to me about the table down the way that still had PLU stickers on the veggies. Clue!

For some reason, in Little Rock I ended up with non-perishable treasures. The first was some coffee from Kona Cloud Coffee Estates that, while obviously not grown in Arkansas, was roasted in Jonesboro. Apparently the owner, a surgeon, had lived in Hawaii and purchased some coffee farms, then moved to J’boro to practice. A cutie patootie young guy, Andrew Williamson, runs the shipping, roasting and marketing operations from the Arkansas State U town. (Go Red Wolves!)

The other treasure was swooped upon partially because of my hob-nobbing at the Arkansas Hospitality Association convention. There, I had the privilege of chatting with Chef Donnie Ferneau of Ferneau. *swoon* His equally charming dad was at the River Market, selling Donnie’s trademark spice mixture and bragging about all his children. Too cute. We bit, and although it seems a tad gimmicky, the mix really is pretty unique and yummy. We think it’s the fennel seed.

I really wanted to hate the River Market’s, er, market, but it has some really great vendors. Several are truly local, and even the ones that may not be are fun to look at. But as for a weekly habit, I’ll stick with Argenta. It’s absolutely local, I love the people, and just feels like home. So there.

Photos!

Comments

  1. As with most things, a simple treatment of radishes is a good way to go. On the odd occasion that I tire of eating them raw, I slice them pretty thin and sautee in some olive oil with a little salt. The peel will lose color pretty quick, they will get soft, the heat in the radish will soften and you won't know you're eating a radish.

  2. I guess I am partial to the LR Market, since I started going to it when it was on a parking lot across from Commercial Bank (who know's what bank it merged with by now)at Main and 2nd. We would walk from work (1111 Capitol) and pick out our veggies and fruits, then trek back to work (I was young then). It was more like NLR's back in those days. Now you are right it is almost more a market. Although, we go every Saturday during the summer and have our favorite AR vendors and know the part of the state that has the best taste for tomatoes, cantalope, squash, peaches (my favorite are from Crowley's Ridge), and purple hull peas. I do like the homemade bread from the Amish girls. In the summer now it is full of tourist....and is way too crowded unless you go early....I am not an early person so I get stuck with all the people (not really my thing), however, I do always run into friends. I have told you all this to say, the last time I was there I bought the same Kona coffee from the same young person from Jonesboro who bought a farm on Kona Island. He told me about a place to stay on the Kona that wouldn't break the piggy bank. I sent the coffee to Adam with the pamphlet all about it. Go Wolves!!!

  3. Christy, we (www.stationx.tv) are starting a website that I'd love to have you contribute to! The website will be paired with a live online TV show, featuring some of the locally produced videos, etc. Interested?

    • Well, yes! Sounds exciting. I am trying to position the site as the go-to place for Central Arkansas foodie news, so this would be wonderful. I have lots of ideas for food news coverage I'd like to discuss. Will be in touch.